Oven-Baked St. Louis Ribs (with Dry Rub) (2024)

These mouthwatering, oven-baked St. Louis ribs are fall-off-the bone tender with a flavorful homemade dry rub seasoning. Oven roasting is a great way to make ribs without a grill or smoker. These finger-licking ribs are perfect for your next potluck or crowd gathering!

Summertime and ribs just go hand in hand - right? And with little kids running around the house and patio, I prefer to bake the ribs in the oven versus on the grill - it’s safer and more convenient.

If you’ve never made ribs before, don’t be intimidated. It’s incredibly easy and it’ll be well worth the bit of effort.Oh and don't forget to serve it with these delicious oven roasted seasoned corn!

Ingredients

St. Louis Ribs - This is what the cut of meat is called, it has more meat in between the bones, as well as fat, as it’s from the belly part of the pig. This makes it a flavorful choice for oven-baking, but you can also use baby back ribs too.

Dry Rub Seasoning - A good dry rub recipe is key to developing a deep, rich flavor as the ribs roast in the oven. My seasoning mixture contains mild herbs and spices that even your little ones can enjoy. If you prefer a hint of spice, add some cayenne pepper, chili pepper to the rub.

I like my ribs with just the dry rub seasoning, while the hubs enjoys it with a barbeque sauce finish. This recipe can go either way!

Instructions

1). Dry the ribs and place it on a couple sheets of foil.

2). Add the dry rub seasoning to the ribs generously on both sides. Place the ribs on the foil, meat side up.

3). Fold the foil over, making sure to seal it tightly at the top. This prevents any juices from leaking.

4). Put the ribs in the oven and slow roast it for 3 hours at 300 degrees F.

5). Brush your favorite barbeque sauce over the ribs and broil in the oven for an additional 3 to 5 minutes or until you get a nice char. The sauce should be hot and bubbling under the heat.

Pro Tips

• Sometimes the rack of ribs has a membrane on the bone side that needs to be removed in order for the seasoning to absorb better. The prepackaged ones I buy already have them removed.
• Covering the ribs with foil will help keep the ribs moist and makes for easy cleanup!
• These oven baked ribs are versatile, eat them right out of the oven with just the dry rub or add barbecue sauce to them!
• You may also finish the ribs on the grill for an additional 2 to 3 minutes for a smoky flavor and charred edges.
• Keep a careful watch while broiling or grilling the ribs with barbecue sauce. The high heat can easily burn the sauce.

What to Serve with Oven Roasted St. Louis Ribs

Refreshing coleslaw, side of corn, mashed potatoes, cornbread or mac & cheese!

Frequently Asked Questions

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